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Italian Chicken Salad
with Shishito Peppers & Creamy Pesto Dressing
20 min
Carb Conscious
Mediterranean Diet
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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2 Servings
- Est. 410 Cals/serving
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This easy, vibrant salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken (like oregano, sage, and thyme) and the creamy, fragrant basil pesto dressing that brings it all together.
Get Cooking
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Romaine Lettuce Heart
- 3 oz Shishito Peppers
-
4 oz Grape Tomatoes
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⅓ cup Basil Pesto
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½ oz Sweet Piquante Peppers
- 2 Tbsps Fromage Blanc
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & shishito peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the chicken & shishito peppers:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat.
3
Make the dressing:
Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.
4
Make the salad & serve your dish:
To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs
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